Cottage Cheese Stuffed Pasta Shells
There’s something so comforting about a big dish of stuffed pasta shells fresh out of the oven, and this version has quickly become one of our favourites. By mixing cottage cheese into the filling, you get an incredibly creamy texture while adding a boost of protein, making this a satisfying meal that’s perfect for any night of the week.
Baked in a rich tomato sauce and topped with plenty of melted mozzarella, these Cottage Cheese Stuffed Pasta Shells are the kind of recipe that feels like classic comfort food without being complicated. They’re great for meal prep, easy to make ahead, and reheat beautifully for leftovers throughout the week.
Whether you’re cooking for your family, hosting friends, or simply craving an easy homemade pasta dinner, this recipe is one you’ll find yourself coming back to again and again.
Cottage Cheese Stuffed Pasta Shells
Ingredients
- 12 Jumbo Pasta Shells
- 200 g cottage cheese
- 60 g Monterey Jack cheese shredded
- 30 g Parmigiano Reggiano finely grated
- 70 g Galbani fresh mozzarella torn into pieces
- 360 mL Fattore Umbre Pizza Sauce 1 jar
- ½ shallot finely diced
- 5 fresh basil leaves finely chopped
- A few fresh oregano leaves finely chopped
- Salt to taste
- Fresh cracked black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil.
- Prepare the baking dish: Spread a thin layer of the pizza sauce across the bottom of a ceramic baking dish.
- Make the filling: In a medium bowl, combine the cottage cheese, Monterey Jack, Parmigiano Reggiano, diced shallot, chopped basil, chopped oregano, salt, and black pepper. Mix until well combined.
- Cook the pasta: Cook the jumbo pasta shells according to the package directions until al dente. Drain and rinse briefly under cool water to stop the cooking process. Allow the shells to cool enough to handle.
- Fill the shells: Spoon the cottage cheese mixture into each pasta shell until generously filled.
- Assemble: Arrange the stuffed shells in a 3 x 4 pattern on top of the pizza sauce. Spoon the remaining pizza sauce evenly over the shells, then top with the torn fresh mozzarella.
- Bake: Bake uncovered for 20 minutes, or until the mozzarella is melted, bubbling, and lightly golden around the edges.
- Finish: Garnish with freshly chopped parsley and serve immediately.
